Cured Salmon Tartare "En Croute"

today on the menu is this Whimsical appetizer using wild caught Alaskan salmon cured with garden herbs in between a black pepper tweel and a little bit of creme fresh and chives to finish so let's get into it I'm going to get my tattered French Laundry Buck out of the way because this is really where this recipe is coming from Big shout out to TK for Timeless color and just kind of everything he represents in The Culinary industry really really great book to start pulling recipes from and just getting a lot of you know old-fashioned ideas that have a lot of pizzazz in their era really good salmon corn nuts recipe in this and it's just kind of the start of a lot of the pasture behind culinary for me is this book so let me get my little grinder and I'm going to peel this just with a simple little potato peeler just to get the zest off it's going to go straight inside you can do olive oil but I like flavorless oil let's get a little oil to start you just want to give it a really good smash right away I mean this is lemon oil almost instantly but the longer you let this sit the better because it's just gonna really permeate those oils in the zest into the oil oh man smells so good set that aside and then I want to make the tweels all right for the Twill this black pepper twill first up I'm going to be doing butter melted butter but try not to make it too hot you want this just to be melted and slightly cooled down almost room temperature egg whites actually a little bit of salt too give this a whisk until the sugar dissolves that's good you don't want to whisk it too much because you don't want to bring too much air to this add in your flour rest of that flour beautiful all right you're going to set this in the fridge for at least 10 minutes just so ever so slightly thickens up and it's a little bit easier to work with as you spread it onto your baking tray so in the fridge 10 to 15 minutes all right so tool batter has stiffened up ever so slightly and I'm going to spread as even a layer of this tool batter onto this seal Pat as I can now ideally you can have a stencil which is like a cut out that's going to really lay down a super even layer of the batter for you and you can peel it back and it'll give you these really even circles but since I don't have that I want to be smearing a really thin layer and then I'm going to cut it out hope it all works out so let me do my batter and kind of get a sense of the thickness straight up and down because we want kind of this big rectangle so and then I have these little black pepper crumbles I'm gonna sprinkle just ever so slightly around now this is gonna go into an oven at 375 degrees Fahrenheit or 400 until they're nice and golden brown [Applause] let's take that off cut I'm going to bake a little bit longer so they get more color but that is really pretty and that is the even color you're looking for just like that oh that's toasty so I actually cured this piece of coho salmon from Copper River Seafood about well I don't know maybe 36 hours ago and this is just equal parts salt sugar and then there's fennel tops turbo basil black pepper and some a little bit of lemon zest and I cured this again for about 36 hours here I'm just going to wipe off the herb mix and then give it a good chop I'm just going to kind of peel back all the herbs I'm going to slice this actually right down the middle take the skin bit off I've got most of the blood light off by getting rid of the skin I'm gonna mince it up too much because I want to keep some of the shape and I'm just going to pass my knife like one two and that's about it just like that and put this into a bowl that's chilled on some ice it's always good peace of mind to be working with even semi-raw products since this is cured um in a cold environment just kind of keeping everything on a chill as best you can to sear ahead of that process of bacteria growth like I said good peace of mind if you know you're working with cold product of this nature and I'm going to put some of that lemon oil that I made earlier inside this maybe two drizzles worth a little bit of salt and just a little bit of black pepper you could use white pepper too if you want all right that's done yeah slice up some chives for a little garnish really fine to sort of match the delicacy or the delicateness of the salmon in this little this little dish that I'm putting together all right so I think we have everything ready to go to Plate this up or just to assemble it so I got my little tweel bottom and top and this little Piping Bag I have some whipped creme fraiche you could do sour cream they're very very similar products and I'm just gonna pipe on the bottom a ring of it right around it's going to sort of cradle the tartar kind of want this just right in the middle pushing up against the edge you don't want to over fill this and give that a good push and you're going to top it sort of my favorite part is on the very edges I'm just going to do a little chive action really amp up that savory flavor I mean that is gorgeous and that is it cured creamy salmon tartar with lemon oil chives and black pepper tweel foreign time to test this out these turned out absolutely gorgeous time to give them a go um oh man if I had this at an event like a wedding or a business event this would be rave reviews Perfect Balance sweet salty savory you got a little bit of that zesty Flair from the lemon you could even put some lemon juice in this if you want kill the recipe guys hope you guys enjoyed this video if you did give it a like subscribe to my channel if you guys enjoy what I do here I'll have the ingredients down in my d-box so check those out and I'll see you guys next time with another recipe later folks ridiculous [Music]

Channel: ByronTalbott

Views: 17,997

Keywords: how to cook, how to bake, recipes, eat, taste, byrontalbott, sweet, savory, cooking, spices, homemade, how to make, slicing, dicing, chef, cook

Id: _Gwr80sOP7M

Length: 7min 13sec (433 seconds)

Published: Fri Jun 16 2023